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Preheat the oven to 200ºC/400ºF/gas 6.
Drizzle 1 tablespoon of olive oil into a 28cm ovenproof non-stick frying pan on a medium-high heat.
Scrub 600g of potatoes and chop into 1cm dice, adding to the pan as you go.
Trim, finely slice and add 1 bunch of spring onions.
Trim the tough end off 1 head of broccoli (375g), finely chop the remaining stalk and add to the pan.
Deseed, finely slice and add 1 red pepper.
Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally.
Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
Crack 8 large eggs into a bowl and beat together, grate in 30g of Cheddar cheese and season with salt and pepper.
Mix together well.
Roughly chop half the watercress, spinach & rocket (40g) and stir into the pan.
Pour over the egg mixture, swirling to coat the base of the pan.
Grate over the remaining 10g of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
Slide the frittata out onto a serving board and cut into wedges.
Dress the remaining watercress, spinach & rocket (40g) in 1 tablespoon of extra virgin olive oil and serve alongside.